{kaia recipes + workout}

Good morning! Hope your week is off to a good start. I have to admit, after a weekend of over indulging, it feels good to be back at it. Workouts + clean food make me happy. It sounds ridiculous, but It’s 100% fact. Over the weekend, I didn’t workout and broke a couple of the Kaia Commandments. Let me tell you, I’m paying for it now. Monday morning’s workout kicked my ass and today wasn’t any easier.

Thanks Angela for the great partner workout. Clearly I cant count luckily she kept us on track. Too bad we didn’t take a picture before, because we are sweaty betty’s here at the end of the workout. Thank god for black + white filters at 5am 🙂

Here’s what I ate Monday:

Breakfast // Kaia Wild Workout Drink.

I followed the directions but added a spoonfull of chia seeds and some water to thin it out a bit. This recipe makes two servings, so I shared with Cory, who admitted it was pretty good. If Cory gives it a thumbs up – that’s kind of a big deal!!

Sunday evening I bagged up the blueberries + celery + banana + walnuts in a ziplock and stuck it in the freezer. Which made my smoothie making a breeze in the morning. I just dumped my ziplock in the ninja and added the almond milk + protein powder + chia seeds. I have a couple more ready to ninja for the next couple of days too. I saw this on pinterest and thought it was a brilliant idea. Kudos to those that do this already.

Lunch // Kaia Protein Bowl (I changed it up a bit)

Please excuse my awful lunch pictures. They don’t look appetizing at all, but I promise it was delish.

I layered in this order:

1/4 cup quinoa

2 cups romaine

1/4 cup black beans

1/4 cup corn

1/4 cup diced chicken (leftover from Sunday night)

1 chopped roma tomato

shredded carrots

cilantro + green onion

1/4 cup salsa

Dinner // Kaia Spaghetti Squash Marinara

Here’s what you’ll need:

1 spaghetti squash, halved and seeds scooped out

1 teaspoon olive oil

salt + pepper

1/4 cup fresh basil

1 clove garlic

1/2 juiced lemon

1 jar organic marinara sauce

1 lb. lean ground turkey (I added)

Preheat oven to 400 degrees. Brush the inside of squash with olive oil, salt + pepper. Place cut side down on baking sheet lined with foil and bake 45 minutes. Once strands scrape off with a fork easily, squash is ready. Cook ground turkey, drain then add marinara sauce to sauce pan and heat on medium. Pulse garlic + basil + lemon juice in the food processer. Then add to marinara.

Scrape strands of squash then place back into the cavity. Add 1/2 cup meat sauce. This can totally be done without the turkey too.

I made a side of sautéed mushrooms + red onion + fresh green beans. Yummm-o.

Trying to come up with meals that will feed me + my family is a little challenging at times. I’ve been managing by using our classic favs, but throwing a Kaia spin on them. Cory + Bailey had spaghetti noodles with their sauce. I tried a little bite to see if I felt deprived with my squash. The answer was NO. This meal to me, is comfort food. So good, and I didn’t feel like I gained 10 pounds when I was done 🙂

I saved the other half for dinner tomorrow night.

See you tomorrow for {wishlist Wednesday} haven’t don’t one of those it a while 🙂